- In a small microwave-safe bowl, heat chocolate chips in the microwave on medium at 30-second intervals, stirring each time, until melted.
- In a blender or food processor, combine avocados, melted chocolate, maple syrup, cocoa, almond milk, vanilla extract, and salt. Cover and blend until smooth.
- Cover and chill in the refrigerator for two hours before serving. Serve topped with raspberries and mint, if desired.